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Menu goes down well with patients
Food for thought: Waitemata DHB food services manager Vicky Campbell with some of the servings
that go out to the wards.
Photos: HINERANGI VAIMOSO
Happy camper: Phillip Izett from Henderson Heights has only good
feedback about the food at Waitakere Hospital.
By HINERANGI VAIMOSO
A few nights in hospital these
days are very different to
what patient Phillip Izett
remembers from 40 years
ago. Especially when it comes
to the food.
‘‘You’d just get what you
were given and that was
that,’’ he says.
‘‘You’ve actually got choice
these days which is great.’’
Hospital food has copped
flak for decades, often loosely
compared to the likes of
school dormitory or even
prison food.
‘‘Our plates are always
clean when they get picked
up so the food must be good,’’
he says and he takes a hearty
bite into his chicken roll.
Also on his plate when the
Western Leader visited is a
soup to warm up his insides,
a banana cake as a sweet
treat and a banana.
‘‘It’s always fresh and
there’s always an assortment
so there’s plenty to choose
from.’’
Waitemata food services
manager Vicky Campbell
says the attitude people have
toward hospital food these
days is a mentality based on
a myth they want to banish.
She says while the menu
may have
been
one
dimensional decades ago, our
nutritional
needs
and
preferences have changed.
‘‘Things have changed over
the years. Instead of custard
and tinned fruit, people
would much rather fresh fruit
and they don’t want to see
jelly and icecream all the
time,’’ she says.
‘‘You just couldn’t get away
with giving people all the
same meal three times a day
because there are so many
different dietary needs and
we need to cater to everyone.’’
Gluten free diets, dairy free
diets, allergies, low sugar
diets and low salt diets are
just some of the allowances
staff have to make when
deciding on the menu.
About 200 meals go out of
the Waitakere Hospital
kitchen, where it’s all pre-
pared, every service.
That adds up to roughly
21,000 meals a month.
As well as the base menu,
there are a total of 25 modi-
fied menus designed to meet
special needs.
Textures are different for
those with swallowing diffi-
culties.
There are special renal
diets and a paediatric menu
for children.
There are also high protein
and high calorie diets for
malnourished patients.
Ms Campbell says cultural
diversity also plays a part
when selecting dishes.
A menu will run on a three-
week cycle and will only go to
print after careful consider-
ation from Mrs Campbell and
dieticians to ensure meals
meet Health Ministry
guidelines by including a suf-
ficient amount of energy, pro-
tein, fibre and vitamin C.
Ms Campbell says food
plays just as much of a role as
medicine when it comes to a
patient’s recovery by bringing
up their energy levels and
boosting their immune sys-
tem.
‘‘We’ll always have snacks
for women in the maternity
ward and we’ll always have
morning tea and afternoon
tea for the elderly people
because they need to keep
their intake up and for eld-
erly people, it can be a long
time between meals when
they’re used to snacking at
home,’’ she says.
‘‘Kids can be tough. Some-
times a kid will not eat unless
they get to eat chips. It’s not
the most healthy option, no,
but our main priority is to
make sure that they are eat-
ing something.’’
Mrs Campbell says when
you’re not well, you want
familiar food but familiar
food means different things to
a child, a pregnant mum and
a frail 90-year-old.
Having said that, she says
they seem to get the balance
right and often receive com-
plimentary feedback.
‘‘We always get good
feedback and we’re con-
stantly encouraging people to
give us feedback through
surveys which people like to
do,’’ she says.
‘‘The only time you get bad
feedback is when you get the
order wrong so we really
focus on getting that right.
‘‘The service is always good
and it has to be because that’s
what makes all the differ-
ence.’’
Seasons are even taken
into account at Waitakere
Hospital with a special
Christmas menu including
ham and turkey.